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The Fair Trade Cook Book

Thai Style Chicken and Cashew Nuts

The simple techniques produce a delightful Thai style dish.
Use as a main course dish with rice and other eastern dishes, the number of servings depends on the number of people and dishes. Five (different) dishes and a big bowl of rice (300 gms dry weight) feeds four hearty eaters.

Ingredients

*The Marinade*
2	chicken breasts
to taste	salt
to taste	FAIRTRADE freshly ground black pepper
1	egg white
15 ml	cornflour
30 ml	light soy sauce
*The Food*
1	medium white onion
1	clove garlic
2	Tropical Wholefoods dried red chilli peppers
2 cm	fresh root ginger
75 gm	FAIRTRADE cashew nuts

*The Sauce*
5 ml	medium sherry
30 ml	light soy sauce
5ml	wine vinegar
5 ml	cornflour
5 ml	FAIRTRADE raw cane sugar
5 ml	sesame oil
	vegetable oil for frying

FAIRTRADE	Sources Fresh food Cashew Nuts Walnuts Chili peppers Rice Herbs and Spices Sugar Olive Oil

Method

Preparation

Marinade: Mix the egg white with the cornflour and the soy sauce, season with salt and pepper to taste. Cut the chicken into 1.5 cm squares as thin as you like, and add them to the marinade juices.
Turn to coat the chicken and then leave to marinate for 30 minutes to 1 hour.

Food: Skin the onion and slice into 2 cm lengths (approx).
Skin the garlic and chop fine.
Skin the ginger and slice very fine, or grate.

Sauce: Mix together the sherry, 30 ml light soy sauce, 5 ml wine vinegar, 5 ml cornflour, 5 ml sugar, and 5 ml sesame oil.

Cooking

Nuts: Spread the cashews on a roasting tin, and roast in the oven at Gas Mark 3 for 20 minutes or until the nuts are golden brown.
Chicken: Heat a little cooking oil in a wok and add the marinated chicken pieces. Stir fry for a minute or so until the chicken is sealed.
Remove the chicken with a slotted spoon, and then scrape any residue off the wok.
Veggies: Add a little more oil and stir fry the onion, garlic, chilli peppers and ginger.
As the mixture starts to sizzle, add back the chicken and stir fry for 3 minutes.
(Check a piece of chicken to see that it is cooked through).
Add the seasoning and heat (medium flame) until the sauce thickens.
Remove from the heat, stir in the cashew nuts and serve.

To serve

Serve as part of an east Asian style dish with lots of plain white rice.